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| Effects of changes in stability on whipping performance of whipping cream emulsion during storage |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240265 |
| KeyWord:whipping cream storage emulsion destabilization whipping performance decoration |
| FundProject:呼和浩特市“揭榜挂帅”重大科技项目(2023—揭榜挂帅—农—2) |
| Author Name | Affiliation | | XIE Pengkai1, CUI Limin2, AYIBEN Naerbulan1, JIN Jun1,3,
JIN Qingzhe1, WANG Xingguo1,3 | (1.State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan
University, Wuxi 214122, Jiangsu, China； 2.Inner Mongolia Mengniu Cheese Co. , Ltd. ,
Hohhot 011517, China
3.Food Laboratory of Zhongyuan, Luohe 462300, Henan, China) |
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| Abstract: |
| In order to evaluate the accuracy of Turbiscan stability analysis in predicting the stability of whipping cream emulsion and to provide a reference for the scientific prediction of the whipping performance of whipping cream, the centrifugal creaming rate, viscosity, particle size and microstructure of whipping cream emulsion during 12 months storage were measured to analyze the accuracy of Turbiscan stability analysis. Concurrently, whipping time, overrun, leakage rate, and decoration performance were evaluated to investigate how emulsion destabilization impacts whipping performance. Correlation analysis were performed between emulsion properties and whipping performance. The results demonstrated that as storage time increased, the centrifugal creaming rate, viscosity, and particle size of the emulsion gradually increased, with destabilization occurring faster than predicted by Turbiscan stability analysis. Whipping time, overrun and decoration performance decreased over storage, while the leakage rate unchanged (all at 0). Significant negative correlations were observed between centrifugal creaming rate/viscosity and whipping time (p<0.01), as well as between centrifugal creaming rate/viscosity/volume-weighted mean particle size and overrun (p<0.01), indicating that emulsion destabilization of whipping cream during storage directly compromised whipping performance. In summary, whipping cream emulsion exhibits progressive destabilization during 0-6 months of storage, accompanied by a moderate decline in whipping performance that do not critically impair functionality. However, storage 9-12 months triggers severe destabilization, leading to a substantial decline in key whipping performance, thereby substantially diminishing the product′s practical value. |
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